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This year I finally learned the art of filleting small fish which came out of necessity with a large mess of Crappie a group of 4 of us caught this spring. We had a big fish fry and none of the other guys felt confident with a knife. I found a great video on youtube and followed it to the letter. I have since carried this over to some gills and it works great. I simply fillet the fish (works best if the fish have been iced down for a while but not frozen), soak the fillets in water as I clean them.Pat them gently dry on paper towels, then soak them in an egg/milk wash while heating up the pan and grease. Dust them with 50/50 mix of flour and cornmeal season with Tony Cachere's or sometimes just salt and black pepper, and fry them til just crisp. Scrumptious!